CN104171051B - A kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea - Google Patents
A kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea Download PDFInfo
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Abstract
A kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea, make at existing black tea to wither, knead, ferment, just on dry, the multiple Process ba-sis such as dry, with the tea fresh leaves in summer or autumn for raw material, incorporate the technology that orchid perfume is formed, namely comprise and shine green grass or young crops, cool green grass or young crops, the method for technique such as shake green grass or young crops, just rub, ferment, just do, rub again, do again.The method without present situations such as characteristics for summer and tea fresh leaves utilization rate in autumn low, inferior quality, fragrance, makes made black tea have bar rope tight knot, color and luster Wu Run by innovative technology of the present invention, brews the quality characteristics such as rear soup look reddish yellow is bright, flavour is smooth, the fragrant height of orchid is long.Use this processing method, not only make black tea interior quality excellent, fragrance is unique, and has fundamentally extenuated the problem that the fresh leaf resource of Summer-autumn tea is wasted.
Description
Technical field
The present invention relates to a kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea, in particular to one by changing conventional black processing technology, increase shine green grass or young crops, cool green grass or young crops, shake green grass or young crops etc. operation make conventional black fragrance by the fragrant and sweet orchid perfume (or spice) that changes into, improve Summer-autumn tea bitter taste simultaneously and make the smooth mellow processing method of black tea flavour.
Background technology
Current China tea export constantly records high, and 70% is green tea in outlet tealeaves, be secondly Special tea as oolong tea, Pu'er tea, black tea etc., black tea outlet in thorough growth, though increase but differ greatly with green tea and Special tea.Though black tea is internationalization tea product, the outlet accent of Bu Shi China tealeaves.The country such as India, Sri Lanka, Kenya is due to climate reasons, and almost whole year production black tea, the harvesting of mechanization, cost is low.And the black tea band bud point of Chinese tradition outlet is a lot, on the high side.If equally make tea in bag to other country to be passed to international tea market, adjusting the consumer of drink black tea country in the eyes, no matter being price or taste, not showing.
Under the promotion of tea culture and tea health, China's Tea Consumption focus is continuous, and occurred the trend that many teas develop jointly, tealeaves benefit improves constantly.Green tea and with oolong tea, black tea, the Pu'er tea Special tea that is representative because health-care efficacy, peculiar fragrance and dense oriental cultural speciality are gradually favored, seize black tea consumption market gradually.Along with Chinese international influence promote, the fast-developing and many teas propaganda strength of tea industry constantly strengthens, the consumption of green tea, Special tea will be more and more universal, for China's tealeaves is increased export creation opportunity.Black tea faces the strong challenge of other tea kinds domestic, but in most of Asian countries, the Middle East, Russia and western countries, drinks the traditional consumption that black tea is still tealeaves fan.The black tea that China produces, except individual plants, in, low-grade black tea is in the majority, and black tea processing enterprise of China strength is strong, and the space that visible black tea increases is very large.Black tea quality is improved, requirement of ensuring the quality of products by scientific and technical innovation; Continually develop new product, meet multiple consumption demand; Raw materials for production and processing technology are broken the strong competition from domestic export tealeaves green tea, Special tea etc., contends with overseas black tea exported country simultaneously, make black tea have the opportunities and challenges urgently can not treated.
Green tea materials be generally spring and early summer season tea fresh leaves, but autumn, tea fresh leaves was generally suitable for Oolong Tea so produce as oolong tea relatively because of weather, and black tea has certain suitable property processed requirement to Tea ingredient content, so general summer tea and first autumn tea are used for making black tea by spreading the leaves on withering racks to dry.In making black tea by spreading the leaves on withering racks to dry, the polyphenol content of the fresh leaf of large leaf Summer-autumn tea is higher, can not be fully oxidized in process, easily causes black tea with bitter taste, causes the crowd drinking black tea to be restricted and without consumption market.Research shows, summer and autumn tea fresh leaves output generally account for the 40%-60% of annual production, if can not be processed into tea product, resource will be wasted.
At present low for black tea quality, pained highly seasoned, fragrance is without problems such as characteristics, and the major measure of improvement has:
The further investigation of conventional black processing technology perfection and innovation.More with fermentation research to withering in conventional black processing technology, lay equal stress on and a little concentrate on the change of the mode of withering and withering temperature, humidity, the research of time.Owuor etc. research think that withering temperature is between 10 DEG C-25 DEG C, Aroma index is higher, and withering temperature raises again, then Aroma index decline, fragrance total amount wither the highest in 3h-4h.Wide spectrum electromagnetic wave is applied to black tea and withers by Wang Fu etc., finds that tealeaves component content increases, significantly improves the fragrance of black tea and fresh refreshing degree.And the experiment such as Gu Qian shows the red fannings that withering leaf is made after special pressurized treatments, its fragrance, Tang Se and flavour are improved.Fermentation is the critical process of black tea processing, take polyphenol compound as the chemical change process of main body generation enzymatic or the reaction of non-enzymatic oxidation.Temperature, humidity, pH value and attenuation degree are the principal elements of impact fermentation, and Zhu Xinghua installs automatic thermostatic device to Zymolysis Equipment and realizes the automatic control of fermentation temperature and humidity, make black tea quality be improved significantly.Xia Tao etc., by finding the research of tea leaf homogenates Suspension fermentation system optimization model, progressively reduce temperature, reduce pH value and early stage fully oxygen supply, be conducive to the accumulation of theaflavin and the raising of black tea quality in sweat after taking first high temperature.
The research and development of black tea kind.Researcher adds fruit as apple, blackberry, blueberry in black tea manufacturing process, or flower class is different from the novel fruity such as traditional flavor band apple, blackberry, blueberry, Jasmine, sweet osmanthus, flower taste series black tea as Jasmine, sweet osmanthus etc. are formed.Except these researchers are by adding allogene, improve black tea quality.Japanese with low and middle-grade fresh leaf for raw material, after naturally withering, knead leaf by every 100kg when kneading and add 1.0g-2.0g microorganism polyphenol oxidase and then ferment, found that fermentation time reduction, quality significantly improves, and theaflavin and thearubigin content improve more than 10%.Huang Jianqin etc. are appropriate in black tea processing adds sugared ammoniate or foreign glycan hydrolase (pectase, cellulase), can significantly improve theaflavin, amino acid, water extraction content to fragrance, flavour generation significant impact in black tea, thus the fragrance flavour of black tea all improves a lot.
Although, above-mentioned measure all can improve the interior quality of black tea, but in actual production operation, there is certain difficulty, cost of manufacture is too high, and the security of allogene to black tea added has a certain impact, solve that the interior quality that faces of black tea is low, flavour is pained, fragrance is not enough, consumption market is wide not yet at all and the fresh leaf resource of Summer-autumn tea by the problem of wasting in a large number.
Summary of the invention
Technical problem to be solved by this invention is: the pressure faced for above-mentioned existing black tea and the deficiency of product quality, a kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea is provided, before fermentation, solarization is carried out to the fresh leaf of Summer-autumn tea blue or green, cool green grass or young crops and shake blue or green three operations, make black tea under certain fabrication process condition, excite the enzymatic activity of tea fresh leaves quality component and relevant endogenous enzymes, form unique orchid aroma substance, thus reach and improve black tea flavouring essence quality and solve the problem that Summer-autumn tea raw material is wasted mostly thus, for the upgrading synergy of black tea product provides support.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea, and the method step is as follows:
(1) shine blue or green: by summer or autumn tea fresh leaves be put on outdoor disk, spread under the condition of relative humidity 60%-70%, environment temperature 25 DEG C-35 DEG C.Require well-ventilated, avoid sunshine direct projection, shine blue or green 20min-30min, spreading leaf thickness is 1cm-1.5cm, and period stirs twice.Shine and blue or green to tarnish to blade face, the food value of leaf is soft and have fragrant time shift to enter indoor to carry out cool green grass or young crops.
(2) cool green grass or young crops: the fresh leaf after above-mentioned solarization green grass or young crops is placed on indoor shady and cool place 40min-80min, room temperature controls at 20 DEG C-25 DEG C, and relative humidity is 70%-85%, and notes suitably ventilating, and keeps with fresh air.
(3) shake green grass or young crops: adopt golden fiery JH-6CYQT-85 Green rocking machine for tea to shake blue or green three times, 40-60 turned, shook blue or green 3min first time, spread 10min-30min; Second time 80-120 turns, shakes blue or green 3min, spreads 20min-40min; 180-220 turned, shook blue or green 5min third time, spread 50min-70min, to shaking leafiness blade face in wrinkle, soft, holding leaf can be agglomerating, tender stem is bending constantly, and the bud green gloss that leaf look loses surface becomes lacklustre yellow green and without red stain, the original blue or green gas of fresh leaf substantially disappears and distributes strong orchid perfume (or spice) and is advisable.Shaking blue or green rear blade water content is 60%-62%, shakes rear thin stand at every turn, and when shaking green grass or young crops, room temperature controls at 20 DEG C-25 DEG C, and relative humidity is 70%-85%, and notes suitably ventilating, and keeps with fresh air.
(4) rub at the beginning of: what adopt weight light kneads principle, the above-mentioned leafiness 6CR-55 type tea twisting machine that shakes is carried out just rubbing 20min-30min.Knead the temperature requirement of room at 20 DEG C-25 DEG C, relative humidity 85%-95%, and avoid direct sunlight, maintenance room air fresh.To having, tea juice overflows, posterior lobe of loosing one's grip group does not fall apart, and slightly sticky feel, deblocks when rolled twig rate reaches 65%-70%.
(5) ferment: above-mentioned leaf of kneading is spread in fermentation basket, thickness 8cm-12cm, make to spread leaf constant temperature 26 DEG C-31 DEG C, relative air humidity requires to reach 85%-95%, fermentation time is 3h-6h, when fermentated leaves vein and juice general red, leaf look more than 75% becomes reddish yellow, blue or green gas fades away, when sending strong orchid perfume.
(6) just do: above-mentioned fermentated leaves employing is pulled louvered dryer and just does, stand leaf amount is 3.0-3.75kg/m
2, 110 DEG C-130 DEG C are dried 10min-15min, slightly feel needle-holding hand to pinch with hand, but leaf is still soft, folding and constantly, and holding that tealeaves lets go can be loose, has orchid perfume (or spice) to be advisable, spreading for cooling 20min-30min after just dry.
(7) rub again: what adopt weight light kneads principle, and above-mentioned spreading for cooling leaf 6CR-55 type kneading machine is rubbed 20min-30min again, to possess tea juice excessive with hand-tight, posterior lobe of loosing one's grip group does not fall apart, slightly sticky feel, leaf look more than 90% is for becoming reddish yellow, and rolled twig rate reaches 80% ~ 90% and is advisable; Deblock after rubbing again.
(8) dry again: done again in 80 DEG C-90 DEG C with pulling louvered dryer by above-mentioned leaf of rubbing again, leaf-spreading thickness is 2cm-2.5cm, makes moisture less than 6%, and the tealeaves hand after doing again is kneaded into powder, has orchid fragrant, bar rope tight knot Wu Run.Spreading for cooling immediately after doing again, when making tea base temperature be down to a little more than room temperature.
Summer in above-mentioned steps (1) or autumn tea fresh leaves be selected from summer or autumn tea tree two leaves and a bud and bud three leaf, tea tree breed is Land of Peach Blossoms great Ye, have stable political situation great Bai or purple bud Buddha's hand.
The black tea quality that the finished product orchid odor type black tea of the inventive method processing and traditional handicraft are processed contrasts as shown in table 1 below.
Table 1 product of the present invention and traditional handicraft product sensory quality contrast
From upper table 1, the inventive method product is without pained flavour, and its quality is significantly better than the black tea of traditional handicraft processing and has unique orchid fragrant.
Product composition analysis of the present invention detects and shows, the inventive method product black tea fragrance is mainly preponderated with linalool and oxidation product thereof, nerolidol and caproic acid, ethyl ester content is higher, is the high-end black tea product being different from Chinese tratitional technology black tea (in the majority with geraniol) and being similar to Assam Type of aroma (in the majority with linalool).
Compared with prior art, advantage of the present invention is:
1, the present invention incorporates and shines green grass or young crops, cool green grass or young crops, shakes blue or green three operations in conventional black processing technology, and have studied the technical data such as temperature, time, humidity of three process in all directions, easy to operate, processing cost is low, product is made to have unique orchid fragrant, and fundamentally solve the problem that Summer-autumn tea fresh leaf resource is wasted, there is good economic benefit.
2, under present invention process condition, Summer-autumn tea fresh leaf quality component is most optimally transformed under the effect of fresh leaf endogenous enzymes, define unique orchid aroma substance, and have in its fragrance component up to 9.49% linalool oxide, 2.51% β-linalool, the dehydrolinalool of 1.64%, the nerolidol of 1.63% and 3.59% caproic acid and ethyl ester.
Detailed description of the invention
Embodiment 1
The fresh leaf of bud three-leaf tea in summer one selecting Land of Peach Blossoms daye tea tree kind is raw material.
Be placed on outdoor disk by the fresh leaf of bud three-leaf tea in summer one of Land of Peach Blossoms great Ye, relative humidity 68%, environment temperature 28.5 DEG C, and shine blue or green 25min under the natural climate condition of well-ventilated without sunshine direct projection, shining leafiness thickness is 1.5cm, and period stirs twice.Shine and blue or green to tarnish to blade face, the food value of leaf is soft to be had fragrant time shift to enter indoor to be placed on shady and cool place 70min, and room temperature controls at 25 DEG C, and relative humidity is 85%, and notes suitably ventilating, with fresh air during maintenance.Adopt golden fiery JH-6CYQT-85 Green rocking machine for tea to shake blue or green three times above-mentioned cool leafiness, first time 55 turns, shake blue or green 3min, spread 25 minutes; Second time 120 turns, shake blue or green 3min, spread 40min; Third time 220 turns, shake blue or green 5min, spread 70min, now shake leafiness blade face in wrinkle, soft, holding leaf can be agglomerating, and tender stem is constantly bending, the bud green gloss that leaf look loses surface becomes lacklustre yellow green and without red stain, and the original blue or green gas of fresh leaf disappears substantially and to distribute strong orchid fragrant.Shake blue or green rear blade water content 61%, shake rear thin stand at every turn, when shaking green grass or young crops, room temperature controls at 21 DEG C, and relative humidity is 70%, adopts 6CR-55 type kneading machine to knead 25min the above-mentioned leafiness that shakes according to the principle of kneading that weight is light.Knead the temperature requirement of room at 24 DEG C, relative humidity 95%, and avoid direct sunlight, maintenance room air fresh, to having, tea juice overflows, posterior lobe of loosing one's grip group does not fall apart, slightly sticky feel, rolled twig rate reaches 66% and is advisable, and deblocks, then spread in fermentation basket after kneading, thickness 12cm, make to spread leaf constant temperature 31 DEG C, relative air humidity requires to reach 95%, fermentation time 6h, when fermentated leaves vein and juice general red, leaf look more than 75% becomes reddish yellow, and blue or green gas fades away, and sending foundation for heavy florals can just do.Adopted by above-mentioned fermentated leaves and pull louvered dryer in 120 DEG C of baking 15min, stand leaf amount is 3.75kg/m
2, slightly feel needle-holding hand to pinch with hand, but leaf is still soft, folding and constantly, holding that tealeaves lets go can be loose, and have orchid fragrant, leaf water content is about 20%, then spreading for cooling 30min.Above-mentioned spreading for cooling leaf adopted light principle 6CR-55 type of the kneading kneading machine of weight to rub 30min again, to possess tea juice excessive with hand-tight, posterior lobe of loosing one's grip group does not fall apart, slightly sticky feel, and leaf look more than 90% is for becoming reddish yellow, and bar rope is tightly thin, and rolled twig rate reaches 90%.Above-mentioned leaf of rubbing again is dried 16min with pulling louvered dryer in 90 DEG C, and leaf-spreading thickness is 2.5cm, makes moisture less than 6%, rubs tealeaves powdered after doing again with hand one, has strong orchid tea fragrant, bar rope tight knot Wu Run.Spreading for cooling immediately after doing again, when making tea base temperature be down to a little more than room temperature.Through organoleptic quality evaluation, products obtained therefrom dry tea bar rope tight knot, color and luster Wu Run, brew that rear soup look reddish yellow is bright, flavour smooth mellow, the fragrant height of orchid is long.Analysis of aroma components shows, have in fragrance component up to 9.49% linalool oxide, 2.51% β-linalool, the dehydrolinalool of 1.64%, the nerolidol of 1.63% and 3.59% caproic acid and ethyl ester.Embodiment 2
The two leaves and a bud tea fresh leaves in autumn selecting purple bud Buddha's hand tea tree breed is raw material.
The two leaves and a bud tea fresh leaves in autumn of purple bud Buddha's hand kind is placed on outdoor disk, under the natural climate condition of relative humidity 60%, environment temperature 35 DEG C, shines blue or green 30min.Require well-ventilated when shining blue or green, avoid sunshine direct projection, spreading leaf thickness is 1cm, and General Requirements leafiness is not overlapped, and period stirs twice.Shine and tarnish to blade face, the food value of leaf is soft to be had fragrant time shift to enter indoor to carry out cool green grass or young crops.Fresh leaf after above-mentioned solarization green grass or young crops is placed on indoor shady and cool place 40min, room temperature controls at 20 DEG C, and relative humidity is 70%, and notes suitably ventilating, and keeps with fresh air.Adopt golden fiery JH-6CYQT-85 Green rocking machine for tea to shake blue or green three times above-mentioned cool leafiness, first time 40 turns, shake blue or green 3min, spread 10min; Second time 80 turns, shake blue or green 3min, spread 20min; Third time 180 turns, shake blue or green 5min, spread 50min, now shake leafiness blade face in wrinkle, outward appearance is endured with all one's will, soft, holding leaf can be agglomerating, and tender stem is constantly bending, the bud green gloss that leaf look loses surface becomes lacklustre yellow-green edge to have a red stain, and the original blue or green gas of fresh leaf substantially disappears and distributes strong orchid perfume.Shake blue or green rear blade water content 62%, shake rear thin stand at every turn, when shaking green grass or young crops, room temperature controls at 25 DEG C, and relative humidity is 85%, and notes suitably ventilating, and keeps with fresh air.The above-mentioned leafiness 6CR-55 type tea twisting machine that shakes is carried out just rubbing, kneads the temperature requirement of room at 20 DEG C, relative humidity 85%, and avoid direct sunlight, maintenance room air fresh.Shake leafiness according to weight light knead principle, knead 30min, to having, tea juice overflows, posterior lobe of loosing one's grip group does not fall apart, and slightly sticky feel, rolled twig rate reaches 70%, will deblock after kneading.The above-mentioned leaf of kneading kneaded is spread in fermentation basket, thickness 8cm, make to spread leaf constant temperature 26 DEG C, relative air humidity require reach 90%, fermentation time is 3h, when fermentated leaves vein and juice general red, leaf look more than 75% becomes reddish yellow, and blue or green gas fades away, and sending foundation for heavy florals can just do.By above-mentioned fermentated leaves to spread out leaf amount for 3.0kg/m
2and adopt and pull louvered dryer 120 DEG C and dry 10min, pinch to tealeaves hand and slightly feel needle-holding hand, but leaf is still soft, folding and constantly, holding that tealeaves lets go can be loose, and have orchid fragrant, leaf water content is about 21%, spreading for cooling 20min after drying.Rubbed again by above-mentioned spreading for cooling leaf 6CR-55 type kneading machine, kneading machine throws leaf amount at about about 30 ㎏.Adopt weight light knead principle, knead 20min, to possess tea juice excessive with hand-tight, and posterior lobe of loosing one's grip group does not fall apart, slightly sticky feel, and leaf look more than 90% is for becoming reddish yellow, and bar rope is tightly thin, and rolled twig rate reaches 80% ~ 90%.Above-mentioned leaf of rubbing again is dried principle with pulling louvered dryer in 80 DEG C of dry 12min again slowly according to low temperature, and leaf-spreading thickness is 2cm, makes moisture less than 6%, multiple dry after rub tealeaves powdered with hand one, have strong orchid tea perfume, bar rope tight knot.Should spreading for cooling immediately after multiple dry, when tea base temperature is down to a little more than room temperature.Through organoleptic quality evaluation, products obtained therefrom dry tea bar rope tight knot, color and luster be pitch-black, brew that rear soup look reddish yellow is bright, the smooth profit of flavour alcohol, orchid are fragrant high long.Analysis of aroma components shows, have in fragrance component up to 9.54% linalool oxide, 2.61% β-linalool, the dehydrolinalool of 1.62%, the nerolidol of 1.59% and 3.68% caproic acid and ethyl ester.
Traditional handicraft contrast experiment 1:
The fresh leaf of bud three-leaf tea in summer one selecting Land of Peach Blossoms daye tea tree kind is raw material.
Be placed on by the fresh leaf of bud three-leaf tea in summer one of Land of Peach Blossoms great Ye on the indoor disk that withers and spread 16h, period is stirred 2-3 time.Tarnish on blade face, leaf look dark green, and the food value of leaf is soft, and constantly, hold agglomerating, loosing one's grip can be slowly loose, and green grass gas goes down and has delicate fragrance for folding stalk, is appropriateness when moisture content is 58-62%.Select 6CR-55 type kneading machine to knead, throw leaf amount and rub cylinder be advisable naturally to fill.Knead time 90min.Knead pressurization and should grasp light, heavy, light principle.Do not add kneadding 18min, gently press 35min, weight kneads 27min, last loose kneadding about 10min.Tightly be rolled into bar to knead leaf, rolled twig rate reaches more than 90%, and tea juice is fully excessive, and adhere to tea bar surface, and send strong grass smell, it is weary red in kneading appropriateness that leaf is kneaded in local.Fermenting cellar temperature controls at 25 DEG C, indoor relative humidity keep more than 90%, fermentation time 7h, orange to the red middle band of fermentated leaves color and luster, vein and juice general red; Green grass gas disappears, and is appropriateness when sending flowers and fruits perfume.Employing pulls louvered dryer and just does, and temperature controls at 120 DEG C, leaf-spreading thickness about 2cm, time 25min, and be dried to seven, most probably do, tea base water content about 30%, bar rope tightens up, spinosity feel, holds agglomerating, looses one's grip and namely falls apart for appropriateness, timely spreading for cooling.Thinly spread out in thin bamboo strip dish by even for the tealeaves after just dry, the general 2-3cm of thickness, time 40min.Dry temperature 90 DEG C again, leaf-spreading thickness 3-5 centimetre, time 45min, be no more than 6% for appropriateness with water content of tea, namely stalk folding breaks, and pinches tea bar and powdered with finger, should spreading for cooling immediately after multiple dry, tea base temperature is down to a little more than case during room temperature (bag), package storage.Through organoleptic quality evaluation, products obtained therefrom dry tea bar rope tight carefully neat and well spaced, color and luster is pitch-black, brew that rear soup look orange red, flavour alcohol thicker strip is puckery, fragrance Shang Gaochang has fragrant and sweet.Analysis of aroma components shows, in fragrance component containing 6.66% linalool oxide, 1.38% β-linalool, the dehydrolinalool of 0.96%, the nerolidol of 1.21% and 2.41% caproic acid and ethyl ester.
Traditional handicraft contrast experiment 2:
The two leaves and a bud tea fresh leaves in autumn selecting purple bud Buddha's hand tea tree breed is raw material.
Be placed on by the two leaves and a bud tea fresh leaves in autumn of purple bud Buddha's hand kind on the indoor disk that withers and spread 16h, period is stirred 2-3 time.Wither to blade face and tarnish, leaf look dark green, and the food value of leaf is soft, and constantly, hold agglomerating, loosing one's grip can be slowly loose, and green grass gas goes down, and has delicate fragrance for folding stalk, is appropriateness when moisture content is 58-62%.Select 6CR-55 type kneading machine to knead, throw leaf amount and rub cylinder be advisable naturally to fill.Knead time 90min.Knead pressurization and should grasp light, heavy, light principle.Do not add kneadding 18min, gently press 35min, weight kneads 27min, last loose kneadding about 10min.Tightly be rolled into bar to knead leaf, rolled twig rate reaches more than 90%, and tea juice is fully excessive, and adhere to tea bar surface, and send strong grass smell, it is weary red in kneading appropriateness that leaf is kneaded in local.Fermenting cellar temperature controls at 25 DEG C, indoor relative humidity keep more than 90%, fermentation time 7h, orange to the red middle band of fermentated leaves color and luster, vein and juice general red; Green grass gas disappears, and is appropriateness when sending flowers and fruits perfume.Employing pulls louvered dryer and just does, and temperature controls at 120 DEG C, leaf-spreading thickness about 2cm, time 25min, and be dried to seven, most probably do, tea base water content about 30%, bar rope tightens up, spinosity feel, holds agglomerating, looses one's grip and namely falls apart for appropriateness, timely spreading for cooling.Thinly spread out in thin bamboo strip dish by even for the tealeaves after just dry, the general 2cm-3cm of thickness, time 40min.Dry temperature 90 DEG C again, leaf-spreading thickness 3-5cm, time 45min, be no more than 6% for appropriateness with water content of tea, namely stalk folding breaks, and pinches tea bar and powdered with finger, should spreading for cooling immediately after multiple dry, tea base temperature is down to a little more than case during room temperature (bag), package storage.Through organoleptic quality evaluation, products obtained therefrom dry tea bar rope is tight thin, color and luster is pitch-black, brew that rear soup look orange red, flavour alcohol bitterness is highly seasoned.Analysis of aroma components shows, in fragrance component containing 6.72% linalool oxide, 1.41% the dehydrolinalool of β-linalool 0.94%, the nerolidol of 1.25% and 2.57% caproic acid and ethyl ester.
Claims (5)
1. utilize a method for Summer-autumn tea fresh leaf processing orchid odor type black tea, it is characterized in that: the method step is as follows:
(1) shine blue or green: by summer or autumn tea fresh leaves spread in temperature 25 DEG C-35 DEG C, relative humidity 60%-70%, and well-ventilated, in outdoor environment without sunshine direct projection, to tarnish to blade face, the food value of leaf is soft and have fragrant; Wherein, above-mentioned summer or autumn tea fresh leaves be selected from summer or tea tree in autumn Land of Peach Blossoms great Ye, the two leaves and a bud of have stable political situation great Bai or purple bud Buddha's hand three kinds and bud three leaf;
(2) cool green grass or young crops: the fresh leaf after above-mentioned solarization green grass or young crops is placed in indoor shady and cool place 40min-80min, room temperature controls at 20 DEG C-25 DEG C, and relative humidity is 70% ~ 85%, and keep with fresh air, ventilate;
(3) shake green grass or young crops: 20 DEG C-25 DEG C, under relative humidity is 70%-85%, adopt Green rocking machine for tea to shake blue or green three times, 40-60 turned, shook blue or green 3min first time, spread 10min-30min; Second time 80-120 turns, shakes blue or green 3min, spreads 20min-40min; 180-220 turned, shook blue or green 5min third time, spread 50min-70min, to shake leafiness blade face in wrinkle, soft, hold leaf agglomerating, tender stem is constantly bending, the bud green gloss that leaf look loses surface becomes lacklustre yellow green and without red stain, the original blue or green gas of fresh leaf substantially disappears and distributes strong orchid perfume (or spice) and is advisable, and shaking blue or green rear blade water content is 60%-62%;
(4) rub at the beginning of: what adopt weight light kneads principle, by above-mentioned shake leafiness 20 DEG C-25 DEG C, just rub 20min-30min under relative humidity 85%-95%, to there being tea juice to overflow, posterior lobe of loosing one's grip is rolled into a ball and is not fallen apart, slightly sticky feel, deblocks when rolled twig rate reaches 65%-70%;
(5) ferment: above-mentioned leaf of kneading is spread in constant temperature 26 DEG C-31 DEG C, relative humidity 85%-95% condition bottom fermentation, fermentation time is 3h-6h, to fermentated leaves vein and juice general red, leaf look more than 75% becomes reddish yellow, blue or green gas fades away, and it is fragrant to send strong orchid;
(6) just do: by above-mentioned fermentated leaves in 110 DEG C of-130 DEG C of dry 10min-15min, slightly feel needle-holding hand to pinch with hand, but leaf is still soft, folding and constantly, holding that tealeaves lets go can be loose, has orchid perfume (or spice) to be advisable; Just dry rear spreading for cooling 20min-30min;
(7) rub again: what adopt weight light kneads principle, and above-mentioned spreading for cooling leaf is rubbed 20min-30min again, to possess tea juice excessive with hand-tight, posterior lobe of loosing one's grip group does not fall apart, slightly sticky feel, and leaf look more than 90% is for becoming reddish yellow, and rolled twig rate reaches 80%-90% and is advisable; Deblock after rubbing again;
(8) multiple dry: by above-mentioned leaf of rubbing again in 80 DEG C-90 DEG C oven dry, make moisture be less than 6%, the tealeaves hand after doing again is kneaded into powder, there is orchid fragrant, bar rope tight knot Wu Run; Spreading for cooling immediately after doing again.
2. a kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea as claimed in claim 1, it is characterized in that, the thickness spreading leaf in described step (1) is 1cm-1.5cm, and period is stirred 2-3 time.
3. a kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea as claimed in claim 1, it is characterized in that, the thickness spreading leaf in described step (5) during fermentation is 8cm-12cm.
4. a kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea as claimed in claim 1, it is characterized in that, stand leaf amount when drying in described step (6) is 3.0-3.75kg/m
2.
5. a kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea as claimed in claim 1, is characterized in that, leaf-spreading thickness time dry again in described step (8) is 2cm-2.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410347076.1A CN104171051B (en) | 2014-07-21 | 2014-07-21 | A kind of method utilizing Summer-autumn tea fresh leaf processing orchid odor type black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104489146B (en) * | 2014-12-31 | 2018-02-02 | 董庆国 | A kind of preparation method of black tea |
| CN105053277A (en) * | 2015-07-15 | 2015-11-18 | 湖南隆平茶业高科技有限公司 | Technology for preparing black Fu brick tea by utilizing summer-autumn tea leaves |
| CN105145889A (en) * | 2015-07-28 | 2015-12-16 | 广西金花茶业有限公司 | Production method of black tea with fragrance of flowers and fruits |
| CN105248707B (en) * | 2015-11-20 | 2020-04-21 | 西双版纳慧莹贸易有限公司 | Processing method of Pu' er scented chips |
| CN106551031B (en) * | 2016-11-18 | 2020-09-15 | 恩施清江茶业有限责任公司 | Processing method of mechanically harvested fresh leaf fragrant black tea |
| CN106615267A (en) * | 2016-11-18 | 2017-05-10 | 贵州省凤冈县永田露茶业有限公司 | Processing technology for easily cut tea cake |
| CN108477316A (en) * | 2018-04-03 | 2018-09-04 | 贵州省余庆县狮子山湘沟茶场有限公司 | Black tea integration processing technology |
| CN109042974A (en) * | 2018-10-31 | 2018-12-21 | 张家界西莲茶业有限责任公司 | A kind of black tea with flower fragrance processing technology |
| CN109221526A (en) * | 2018-11-20 | 2019-01-18 | 湖南太青山茶业有限公司 | A kind of method and apparatus of summer and autumn fresh tea leaves processing high theaflavin black tea |
| CN109588509B (en) * | 2019-01-24 | 2021-04-30 | 湖南农业大学 | Method for processing flower and fruit flavored type bitter-and-astringent-taste yellow tea by using fresh summer and autumn tea leaves |
| CN111387304A (en) * | 2020-03-25 | 2020-07-10 | 湖南省兰魁茶业有限公司 | Orchid-fragrance black tea and processing technology thereof |
| CN112106844B (en) * | 2020-09-21 | 2022-06-03 | 湖南农业大学 | Processing method of high-quality summer and autumn black tea |
| CN112616953A (en) * | 2021-01-06 | 2021-04-09 | 赵燕 | Preparation method of orange-sugar-flavored black tea with flower fragrance |
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| CN102125118A (en) * | 2011-01-30 | 2011-07-20 | 福建坦洋工夫集团股份有限公司 | Method for processing congou black tea |
| CN102919408A (en) * | 2012-11-27 | 2013-02-13 | 福建省农业科学院茶叶研究所 | Making method of fragrant and mellow black tea |
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
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| CN102125118A (en) * | 2011-01-30 | 2011-07-20 | 福建坦洋工夫集团股份有限公司 | Method for processing congou black tea |
| CN102919408A (en) * | 2012-11-27 | 2013-02-13 | 福建省农业科学院茶叶研究所 | Making method of fragrant and mellow black tea |
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
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